Wash Mushrooms, drain and shred.
Heat a frying pan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot (after about 2 minutes), add the mushrooms.
Cook the mushrooms for 15 minutes, stirring occasionally. Remove from heat and set aside.
Chop tomato, parsley, slice onion, lettuce, and radishes. Add everything we chopped and stir in with the mushrooms.
In a small bowl, combine the juice of 1 lemon, 4 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of oregano, 1 teaspoon of dried chili flakes, and 1 teaspoon of pepper. Whisk until well combined.
Pour the vinaigrette over the salad mixture. Toss to ensure all ingredients are well coated.
Prepare the Tostadas: Slice the avocado. If using, crumble the panela cheese.
Assemble and Serve: Spread the mushroom salad mixture evenly over each tostada. Top with avocado slices and crumbled panela cheese.
Feel free to adjust the seasonings and ingredients to taste. Enjoy your delicious tostadas!